Some Venison Sausage. seasoned like mild Italian sausage.
It is good for everything from breakfast to spaghettis and chili. We use it in everything.
I cant wait until I get one this year to make some more.. MM good.
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Some Venison Sausage. seasoned like mild Italian sausage.
It is good for everything from breakfast to spaghettis and chili. We use it in everything.
I cant wait until I get one this year to make some more.. MM good.
Shanks, Google steve rinella osso bucco recipe, never grind the shanks again!
after the unmentionable parts, I take one of the back legs and make jerky, some may say it is a waste of the roast, but I have loved good deer jerky since I was a kid
sausages makes the best late nite appetite crushers.
Hamburger with 6% good beef fat mixed in
Ron
Ill take a deboned neck roast wrapped in aluminum foil with some garlic cloves, salt, pepper, I onion wedges with a can of mushroom soup poured on top. Seal it up and put in your oven when you go to bed around 11 at night on 225 degrees. When you get up around 6 take it out. Cut it up to make great roast beef sandwiches. Keep only enough of the liquid to get the meat to the moisture you want for sandwiches.
heart sliced 1/4'' thick..fried in butter on toast sliced white bread with lots of salt...must eat outside as dripping juices everywhere......
devine.
This is one of the kind of posts that definitely makes you hungry. My favorite deer was white tail when I lived in Pa. Unfortunately, not all deer tastes the same to me. I always liked the cuts I could slow bake. Liver and onions cooked in an iron skillet with bacon grease is also a favorite, but there’s just not that much of it.
Our tradition is liver and onions on the day of harvest. A neck roast topped with bacon strips, braised then slow roasted with potatoes, onions, celery, carrots and spices is hard to beat